Beer · American Pale Ale

James Squire Hop Thief 10-Style Pale Ale

A hop-forward pale ale with tangerine, cedar and tropical fruit aromas. Light and amber malt extract add body to the Lucky Goat kit, then four hops go in for a 4-day dry hop.

Batch
23 L
Difficulty
Intermediate
Style
American Pale Ale
Fermentation
9 days
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Supplier recipe · Mangrove Jack's Great Beer Recipes
James Squire Hop Thief 10-Style Pale Ale1 / 6 photos
James Squire Hop Thief 10-Style Pale AleJames Squire Hop Thief 10-Style Pale AleJames Squire Hop Thief 10-Style Pale AleJames Squire Hop Thief 10-Style Pale AleJames Squire Hop Thief 10-Style Pale Ale
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Everything you need

Ingredients for this batch are ticked. Untick anything you already have.

Ingredients for this batch
Beer kit
MJ Traditional Series Lucky Goat Pale Ale - 1.8kg Recipe requires 1.8 kg · Buying 1 × MJ Traditional Series Lucky Goat Pale Ale - 1.8kg
Only 2 left $26.90
Additions
Thomas Cooper Liquid Malt Extract Light — 1.5 Kg Recipe requires 0.6 kg · Buying 1 × Thomas Cooper Liquid Malt Extract Light — 1.5 Kg
In stock $17.20
Thomas Cooper Liquid Malt Extract Amber — 1.5 Kg Recipe requires 0.6 kg · Buying 1 × Thomas Cooper Liquid Malt Extract Amber — 1.5 Kg
In stock $17.20
Hops (dry hop 4 days)
Hop Pellets Sabro — 25 g Recipe requires 12 g · Buying 1 × Hop Pellets Sabro — 25 g
Sold out $4.50
Approved alternative · In stock1 × Hop Pellet Citra $5.20
Morgans Mosaic Finishing Hops 12g — 12 g Recipe requires 12 g · Buying 1 × Morgans Mosaic Finishing Hops 12g — 12 g
In stock $4.50
Galaxy Pellet Hops 12g Recipe requires 12 g · Buying 1 × Galaxy Pellet Hops 12g
In stock $5.40

Method

11 steps

Brew day

  1. Clean and sanitise. Clean and sanitise your fermenter, lid, airlock, tap, spoon and hydrometer.

Tip: Use a no-rinse sanitiser so you don't have to rinse with tap water afterwards.

  1. Soften the pouch. Stand the sealed pouch in hot water for about 10 minutes so the malt pours easily.
  2. Dissolve the pouch and additions. Pour about 2 litres of just-boiled water into the fermenter. Squeeze in the pouch and add 0.6 kg light and 0.6 kg amber liquid malt extract. Stir until fully dissolved.
  3. Top up to 23 litres. Top up with cold tap water to the 23 litre mark and stir well. Aim for 18–22 °C.
  4. Take a gravity reading. Write down the hydrometer reading — this is your original gravity (OG). ABV calculator
  5. Pitch the yeast. Sprinkle the Mangrove Jack's M36 sachet over the surface, in place of the yeast supplied with the pouch.

Tip: Don't pitch into wort warmer than 25 °C — it stresses the yeast and can cause off-flavours.

Fermentation

  1. Seal and ferment. Fit the lid and airlock and keep the fermenter at 18–22 °C, out of direct sunlight.

Dry hop

  1. Add the dry hops. When the airlock bubbling slows (usually around day 5), add 12 g each of Sabro, Simcoe, Mosaic and Galaxy hop pellets. Leave for 4 days, then bottle.
  1. Check it has finished. Fermentation usually takes 7–10 days. When the hydrometer reading is the same two days in a row, it's ready to bottle.

Tip: Only bottle once the gravity is stable. Bottling too early can over-carbonate the beer and burst bottles.

Bottling

  1. Prime and fill. Add carbonation drops or measured dextrose to clean, sanitised bottles, fill to about 3 cm from the top and seal. Priming sugar calculator
  2. Condition and enjoy. Store upright at 18 °C or warmer for at least 2 weeks, then chill before serving.
Safety information

Only bottle once the hydrometer reading is the same two days in a row. Bottling before fermentation has finished builds up too much pressure and can burst glass or PET bottles. Store bottles where a failure can't hurt anyone, and drink responsibly.

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